Loaded Mashed Potatoes With Bacon And Cheddar Food

LOADED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Place a cooling rack on top of a baking sheet lined with parchment paper.
• Spread the bacon over the cooling rack so that none of the slices are touching. Slice the top off the head of garlic so the cloves are exposed. Drizzle the exposed cloves with the olive oil and sprinkle with some salt and pepper, then wrap in aluminum foil to create a packet. Roast both until the bacon is crispy and the garlic is soft, about 30 minutes. Set aside to cool.
• Put the potatoes in a pot and cover with water. Add a generous pinch of salt. Bring to a simmer and simmer until the potatoes are tender, about 30 minutes.
• Drain the water from the pot and transfer the potatoes to a stand mixer. Add the cream, butter, sour cream, 6 cloves of the roasted garlic and 1 3/4 cups of the Cheddar to the mixer and whip until combined and smooth. Add additional salt and pepper to taste.
• Transfer the potatoes to a serving dish and top with the remaining Cheddar. Crumble the bacon over the top and sprinkle with the scallions. Serve immediately.

LOADED MASHED POTATOES WITH BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Lay bacon strips in a single layer on the prepared baking sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels. Leave oven on.
• While the bacon is cooking, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, place in a large mixing bowl, and mash with a fork or potato masher.
• Chop bacon and add to potatoes. Stir in sour cream, Cheddar cheese, green onions, salt, and pepper until well mixed. Transfer to a large casserole dish.
• Bake until potatoes are heated through and cheese is melted, about 45 minutes. Re-mix to blend cheese throughout and serve hot.

CREAMY MAKE-AHEAD MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

LOADED MASHED POTATOES

Steps:

• Heat oven to 350°.
• Mix first six ingredients in mixer on medium speed until smooth and creamy.
• Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.
• Cover with foil and bake for 30 minutes.

LOADED MASHED CAULIFLOWER

Steps:

• Preheat your oven to 400 degrees F.
• Place the butter, garlic, kosher salt and black pepper in your food processor bowl.
• Cook the bacon in a skillet until crisp. Drain on paper towels, then crumble. Set aside.
• Trim the cauliflower and cut it into chunks. Place the chunks in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave on high until very tender, about 10 minutes. The bowl will be hot - careful when removing it from the microwave. Drain and transfer the cooked cauliflower to the food processor.
• Process the cauliflower on high speed until very smooth, 1-2 minutes, stopping once to scrape the sides with a spatula.
• Transfer the cauliflower puree to a small 1-quart casserole dish. Top with the shredded cheddar and the crumbled bacon. Bake just until the cheese is melted, 3-5 minutes. Top with the parsley and serve.

SLOW-COOKER LOADED MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight., Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.

BACON-CHEDDAR MASHED POTATOES

Steps:

• Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

MASHED POTATOES WITH BACON AND CHEDDAR

Steps:

• Preheat oven to 350°F Peel potatoes, and cut into 1-inch chunks.
• Place in a large saucepan, and add enough cold water to cover by about 2 inches.
• Bring to a boil over medium-high heat, and reduce to a simmer.
• Cook until easily pierced with a paring knife, about 20 minutes.
• Transfer to a colander to drain; return to pan, cover, and set aside.
• Meanwhile, heat a large skillet over medium heat.
• Add bacon, and cook until crisp and browned, turning once.
• Transfer to paper towels; let cool, and crumble.
• Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter, and sour cream, and stir until combined and smooth.
• Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper.
• Stir until well combined.
• Transfer to a buttered 3-quart baking dish.
• Top with remaining 1/2 cup cheese.
• Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
• Remove from oven; garnish with remaining bacon.
• Serve immediately.

LOADED MASHED POTATO CASSEROLE

Steps:

• Bring a large pot of water to a boil; add 2 tablespoons of salt. Place the potatoes in the pot and boil for 15-20 minutes or until potatoes are tender.
• Drain the potatoes. Run the potatoes through the ricer and transfer them back to the pot. Alternatively you can skip the ricing step and simply mash the potatoes with a potato masher or mixer.
• Stir in the milk, butter, sour cream and then add salt and pepper to taste. Stir in 1 cup of the cheddar cheese.
• Preheat the oven to 350 degrees F. Place the potatoes into a 9 inch square pan or 2 quart casserole dish. coated with cooking spray. Top with remaining 2/3 cup of cheddar cheese.
• Cover the pan with foil and place into the oven. Bake for 20 minutes. Remove the foil and add the bacon; bake, uncovered for an additional 20 minutes or until cheese is bubbly and potatoes are heated through.
• Sprinkle the chives and parsley over the top and serve immediately.

LOADED MASHED POTATOES WITH BACON AND CHEDDAR

Steps:

• Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
• Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, andcrumble into pieces.
• Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add theonion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
• Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

LOADED MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees.
• Put the potatoes into a large pot and cover with water and 2 teaspoons of the salt.
• Bring to a boil then reduce to a simmer and cook for 20 minutes.
• Drain the potatoes and put them back into the pot with the butter and sour cream.
• Mash them well and add in the remaining salt and the pepper.
• Scoop the potatoes into a 9x13 casserole dish and top with the cheese and bacon.
• Cook the potatoes for 5-10 minutes covered with foil, or until the cheese is fully melted.
• Garnish with green onions before serving.

BACON CHEDDAR CHEESY MASHED CAULIFLOWER

Steps:

• Preheat your oven to 400°F, and lightly coat a 1.5 quart casserole dish with oil or cooking spray.
• Place a steamer basket in a large pot with about an inch of water.
• Cut the cauliflower into large florets, discarding the tough stem, and add to the steamer basket in the pot.
• Bring to a boil over medium-high heat and steam until very tender, about15 minutes
• Remove steamer basket from the pot and allow to cool slightly so that some of the excess moisture evaporates.
• Place the cauliflower, Greek yogurt, egg, 3/4 cups of the shredded cheese, salt, and pepper into a blender or food processor, and process until smooth.
• Stir in about two slices of the crumbled bacon.
• Transfer the cauliflower to the prepared dish and sprinkle with remaining cheese and the rest of the crumbled bacon.
• Bake for 25-30 minutes, or until heated through and browned on top.

LOADED MASHED POTATO CUPS RECIPE BY TASTY

Steps:

• In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
• Spray a 12-cup muffin pan with cooking spray.
• Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
• Add shredded cheddar to the center of each cup.
• Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
• Top with a dollop of sour cream, chives and bacon crumbs.
• Enjoy!

LOADED POTATO CASSEROLE

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Butter a 2-quart baking dish.
• Put the potatoes in a large saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the potatoes to a boil over high heat. Reduce the heat to medium-low to maintain a gentle boil, cover the pan, and cook the potatoes until they are tender, about 20 to 25 minutes. Drain the potatoes well and put through a ricer or mash.
• Stir in the sour cream, Boursin cheese, and milk, mashing and stirring until well blended. Stir in the green onions, parsley, pepper, salt, and crumbled bacon. Stir in about two-thirds of the cheddar cheese. Taste and adjust seasonings. Add more milk if the texture is too thick.
• Spoon the mashed potato mixture into the prepared baking dish and sprinkle with the remaining cheese.
• Bake the potato casserole for 20 to 25 minutes, until hot and the cheese has melted.

BACON CHEDDAR LOADED MASHED POTATOES

Steps:

• To a large stockpot, add the potatoes, cover with 1-inch water above them, and bring to a boil over medium heat. Boil for about 15 to 20 minutes, or until tender and done; don't overcook.
• Drain potatoes well and then return them back to the stockpot.
• Using a potato masher, mash them by hand until they're mostly smooth with a few lumps.
• Add all remaining ingredients, and stir to combine. Taste and if desired, add additional salt and pepper.
• Optionally garnish with chives or green onions and serve. Potatoes will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months. Reheat gently and you will likely need to add additional cream or milk when reheating if the potatoes have thickened up. *See Notes for Make Ahead and Casserole Style Directions.